RECIPES for Yellowfin, Yellowtail, and .....Skipjack

[WestCoastKiller]

Went out the last couple days and have a freezer full of yellowfin and yellowtail, and one skipjack. I do not want to waste the skipjack. Are there any recipes that are good. Please give me your best yellowfin and yellowtail recipes! Your help is greatly appreciated.

[Powerhead]

skipjack = chum or bait.

But, you can eat it if you want.

I'd stick with the YF & YT.

[5869]

http://www.spearboard.com/showthread.php?t=85919

[Brandi]

try canning the skipjack. I can bonita and it is good!

[Don Paul]

Originally Posted by WestCoastKiller

Went out the last couple days and have a freezer full of yellowfin and yellowtail, and one skipjack. I do not want to waste the skipjack. Are there any recipes that are good. Please give me your best yellowfin and yellowtail recipes! Your help is greatly appreciated.

My Fav YT and Tuna dinner... after Sushi.
1. Cut 3'' square and 1'' thick.
2. Wrap with Boar's Head becon pinned with tooth picks.
3. Melt 3 clove diced garlic, juice from 1 lemon, 1/3 stick butter in small metal cup. (No microwave)
4.Brush fish with baste top and bottem.
5. Barrbi on med heat app 5 min per side till golden brown.
6. Use a Wee Bit of Guinness to put out large flame outs.
7.Pepper to taste.
8.Serve with fresh dill sauce on the side.
9. Drink any left over Guinness.
Cheers, Don

[SDMF]

Dude don't lie, you caught it at Costco!

[ShootnReel]

I made this with YT last night it was a winner:

Preheat oven to 450.

Season the YT, YF or WSB fillet with generous amounts of powdered ginger and salt on both sides.

In oven safe frying pan on the stove top put 4tbs olive oil on high add 1/4 cup fine chopped garlic for about 2 min don’t brown it. After oil is 350 or so place fish in one side each for 45 second to sear. Then spoon the garlic and oil on top, add tablespoon lemon juice, and put the whole pan with fish in the preheated oven for 10 min - serve over rice with lemon.

[undrH2Ohntr]

For YFT and YT:

1. RAW
2. RAW
3. RAW

and
4. quickly seared in a HOT pan

Wasabi and soy sauce and you are good to go.

[78sharpshooter]

If you hoopnet, save the skipjack for that, or if you have cats, feed it to them or chop it up and bury it to make nice soil for next spring. Skipjack is what they use for chunk light tuna in the can. I ate some raw and it was okay, but firm, and after 24 hours in the fridge the flavor was much worse.

[oceanhunter1]

I think the best way for skipjack would be ceviche.

[fishnstix]

fresh skipjack makes good poke.

[Rainney]

Last night I cooked up some yellowfin. I mixed some soy sauce, chili sesame oil, ginger, garlic, and green onions together. I added them to a nice fillet in a ziplock, and let it sit for about an hour. I got the pan nice and hot, and cooked it about a minute or so on each side. It was sooooooo good. We stuffed ourselves. My daughter woke up early and finished it off before I could get to it.

Another simple recipe is a spicy tuna bowl. Throw saw fresh chopped tuna on top of some rice. Add some ginger, avocado, green onions, and some Sriracha tamed down a little bit with some mayo. Mmmmmmmm.

[Superfrog]

Originally Posted by Don Paul

My Fav YT and Tuna dinner... after Sushi.
1. Cut 3'' square and 1'' thick.
2. Wrap with Boar's Head becon pinned with tooth picks.
3. Melt 3 clove diced garlic, juice from 1 lemon, 1/3 stick butter in small metal cup. (No microwave)
4.Brush fish with baste top and bottem.
5. Barrbi on med heat app 5 min per side till golden brown.
6. Use a Wee Bit of Guinness to put out large flame outs.
7.Pepper to taste.
8.Serve with fresh dill sauce on the side.
9. Drink any left over Guinness.
Cheers, Don

Oh man............That is gonna get tried ASAP! But I will use Boddington's Pub Ale, cooks a tad sweeter.

[Don Paul]

Originally Posted by Superfrog

Oh man............That is gonna get tried ASAP! But I will use Boddington's Pub Ale, cooks a tad sweeter.

Britt Beer= P-ss..... Just say'n

[Gbaldihunter]

Smoke it